Raspberry Yogurt Loaf Cake

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

The idea is rather simple, sweet cake meets juicy, rather sharp tasting raspberries providing a perfect combination of flavours. Intrigued? Give it a try and I truly believe you will not be disappointed.

The recipe is a remake of my super popular Sugar-Free Blueberry Yogurt Cake but this one comes with the full-on sugar version. To turn it sugar-free simply replace 150g of sugar with 50g Natvia or another, if preferred, sugar-free alternative.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Ingredients:

  • 180g flour
  • 150g caster sugar
  • 125g raspberries
  • 100ml raspberry yogurt
  • 85g unsalted butter
  • 2 eggs
  • 1tsp baking powder
  • 1/4tsp baking soda

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Method:

Preheat the oven to 180C fan assisted.

Lightly grease or line with a baking paper one 8” loaf tin.

Sift and mix together the flour, baking powder, and baking soda.

In a mixing bowl beat the butter and sugar until light and fluffy.

Add the eggs, one at the time and continue mixing.

Add half of your flour mixture and mix until combined, then add the remaining flour mix and the yogurt and mix by folding in until the mixture has an even texture. You are aiming for a rather thick batter like consistency.

Finally, add the raspberries and fold them gently into your batter until evenly spread.

Pour the mixture into the earlier prepared loaf tin.

Bake in the preheated oven for 40-50min or until golden brown and it passes the dry toothpick test.

Remove the cake from the oven and allow it to cool for around 10-15 minutes, then remove from baking tin and leave to cool completely on a cooling rack.

Serve and enjoy!

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Sugar Free Blueberry Yogurt Cake

This light and fluffy sugar free blueberry yogurt cake makes for a perfect guilt free treat, at least on a sugar front. The recipe is fairly straightforward and it doesn’t call for any unusual ingredients so why not give it a try? You may just be surprised as it tastes delicious!

This light and fluffy sugar free blueberry yogurt cake makes for a perfect guilt free treat, at least on a sugar front. The recipe is fairly straightforward and it doesn’t call for any unusual ingredients so why not give it a try? You may just be surprised as it tastes delicious! Ingredients:

  • 180g flour
  • 85g unsalted butter
  • 50g + 1tsp Natvia*
  • 100ml natural Greek yogurt
  • 125g blueberries
  • 2 eggs
  • 1/4tsp baking soda
  • 1tsp baking powder

Method:

Preheat the oven to 180C if fan assisted otherwise 190C.

Lightly grease one 8” loaf tin.

Sift and mix together the flour, baking powder and baking soda.

Add one teaspoon of Natvia into your yogurt and stir until incorporated.

In a mixing bowl beat the butter and 50g of Natvia. Please note that it doesn’t beat in the same way as you would expect when using regular sugar, you will most likely end up having a crumb like texture but don’t worry about it, it will get fixed later on in so far as resembling a traditional cake batter.

Add the eggs, one at the time and continue mixing.

Add half of your flour mixture and mix until combined, then add the remaining flour and the yogurt and mix on a low speed until the mixture has an even texture.

Your batter will be quite thick, it should be like this so again do not worry.

Add the blueberries and using a spatula fold them gently into your batter.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 45-55min or until golden brown and it passes the dry toothpick test.

Remove the cake from the oven and allow it to cool for around 10-15 minutes, then remove from baking tin and leave to cool completely on a cooling rack.

Make yourself a nice cup of your favourite tea, or coffee if you prefer and then take your cake and cut, serve and enjoy!

This light and fluffy sugar free blueberry yogurt cake makes for a perfect guilt free treat, at least on a sugar front. The recipe is fairly straightforward and it doesn’t call for any unusual ingredients so why not give it a try? You may just be surprised as it tastes delicious!

And just in case this is a little too adventurous for you and you are wondering, yes, you can make it full blown standard refined sugar, just replace the Natvia with 150g of caster sugar. You will still have a light and fluffy cake just not as healthy and definitely not as low in calories.

Have you done any sugar free baking lately?

What’s your favourite sugar replacement?

*Natvia is a natural, zero calories sweetener. It only contains erythritol, a substance naturally found in fruit and steviol glycosides from Stevia plants. Natvia doesn’t contain aspartame, saccharin or anything artificial.

Double Drizzle Grapefruit Cake

Double Drizzle Grapefruit Cake

Lately I’ve been experimenting with cakes. I had a plan to create the ultimate kiwi cake but I have to report that I wasn’t very successful in my endeavour.

I baked a kiwi cake which was actually edible but it simply wasn’t as nice as I was expecting or even hoping it would be, so I decided to move on to different fruits.

Next in line was a grapefruit and this is what I came up with… Double Drizzle Grapefruit Cake…

My Double Drizzle Grapefruit Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • 3tbsp grapefruit juice
  • Zest of one grapefruit

For the grapefruit drizzle syrup:

  • 50g caster sugar
  • 10tbsp grapefruit juice

For the grapefruit drizzle icing

  • 200g icing sugar
  • 5tbsp grapefruit juice
  • Zest of one grapefruit

My ingredients are split into tablespoons of fresh grapefruit juice. I juiced two large grapefruits and they gave me 20 table spoons of bits free juice, so this is what I had to play with. As it ended up it was more than enough to create a lovely grapefruit cake, which will (despite the huge amount of sugar involved) leave a slight tingly feeling at the end of your tongue after you finish a slice. The taste is gentle, you won’t be sat there with a screwed up face when you bite into it. If you did want a stronger taste you could always juice a 3rd grapefruit and then reduce on the stove and allow to cool before using this will intensify the grapefruit taste.

Method:

Preheat the oven to 180C fan.

Grease (and line) one 8” loaf tin.

In a large bowl sift and mix together all the dry cake ingredients being: flour, sugar and baking powder.

Add the zest from one earlier washed grapefruit.

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter, eggs and 3tbsp of juice to your mixing bowl and beat all the ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 35-40min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

With a toothpick or a wooden skewer poke the cake a little creating some small inconspicuous holes.

Mix the grapefruit juice with caster sugar and spread your drizzle syrup slowly all over your still warm cake.

Leave to cool almost completely.

After 15-20 minutes remove your cake from the baking tin and get ready for the icing.

In a large bowl mix the icing sugar, grapefruit zest and freshly squeezed juice. Incorporate the juice into the sugar one spoon at the time creating a smooth consistency that’s about the same as cold treacle.

Once your icing drizzle is ready pour it slowly all over your cake and allow it to drip everywhere and then set aside to firm up.

This amount of icing drizzle should let you cover all the cake. Alternatively you can make a half size portion and drizzle just over the top.

The cake is very moist and utterly delicious and the epitome of more-ish

Double Drizzle Grapefruit Cake @BarkTimeBark Time Double Drizzle Grapefruit Cake

Have you ever tried a grapefruit cake before?

More importantly do you know of any recipes out there for a Kiwi cake that works? And I don’t just mean a cake with some kiwi’s nicely placed on top, I want it to be a key ingredient in the making of the cake… I challenge you!

Chocolate and Orange Drizzle Cake

My Chocolate and Orange Drizzle Cake.

Last Sunday yet again I was asked to bake a Lemon Drizzle Cake. Don’t get me wrong, this is a lovely cake but after two weeks of baking it every other day I’ve decided it was time for something new. I didn’t want to disappoint nor, for safety reasons stray too far from the requested type of cake, so I decided to bake a “off spin” drizzle cake, or in cook-speak take it to the next level. It was my first attempt and I really wasn’t sure how it would turn out but in the end I needn’t have worried as it was quite something if I may say so myself; a bit more moist and sweater than a lemon version but extremely tasty and satisfying.

I present to you the Chocolate and Orange Drizzle Cake.

Chocolate & Orange Drizzle Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, soften
  • 1tsp baking powder
  • Zest of one large orange
  • 1tbs of fresh squeezed orange juice
  • 2tbs chocolate shavings

For the orange drizzle:

  • 50g granulated sugar
  • Juice of one large juicy orange

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it.

In a large bowl mix together all the dry ingredients being: flour, sugar, chocolate shavings and baking powder; add zest from one large orange, soften butter, eggs and fresh squeezed orange juice – mix all ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

Prepare your drizzle by mixing the sugar with the orange juice. “Stab” your cake repeatedly with a toothpick and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.

Let it cool completely.

Cut, serve and enjoy!

Chocolate and Orange Drizzle CakeChocolate & Orange Drizzle CakeMy Chocolate and Orange Drizzle Cake

Happy Baking!
Yum

Quick and Easy Lemon Drizzle Cake

Quick and Easy Lemon Drizzle Cake

Lately we seem to have become obsessed with a Lemon Drizzle Cake. In the last 2 weeks I have baked one seven times 🙂 It was proving very hard to “save” the cake until I could actually take some pictures, but a few days ago I succeeded, so here you go – my Lemon Drizzle Cake recipe.

Ingredients:

1. Quick and Easy Lemon Drizzle Cake

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • Zest of one lemon
  • Icing sugar for decoration

For the lemon drizzle:

  • 50g caster sugar
  • Juice of one large lemon

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it if you have problems with making a perfect lining like me 😉

In a large bowl mix together all the dry ingredients being: flour, sugar and baking powder.

2. Quick and Easy Lemon Drizzle Cake

Add the zest from one large lemon. Due to possible wax coating on the lemons nowadays remember to wash it well before grating the zest (I like to keep it in a bowl of hot / boiling water for a few minutes first).

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter and eggs to your mixing bowl and beat all the ingredients until smooth.

3. Quick and Easy Lemon Drizzle Cake

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

4. Quick and Easy Lemon Drizzle Cake5. Quick and Easy Lemon Drizzle Cake

Remove from the oven and allow it to cool for a few minutes.

6. Quick and Easy Lemon Drizzle Cake

Mix lemon juice with sugar and prepare to drizzle.

I like to remove my cake from the tin before drizzling begins and place it on a cooling rack.

“Stabbing” the cake all over with a little toothpick will help your drizzle to soak deeper into the cake, but it is an optional extra.

Drizzle your cake and allow it to cool…

When totally cool, sprinkle the cake with a little bit of icing sugar, which will give it a nice even finish.

If you want a more crunchy drizzle, use granulated sugar and for even more crunch go with icing sugar.

If you decided to give this cake a try and it is not lemony enough for you, just add a bit of lemon juice inside the cake during the mixing process and it will boost the lemon flavour right up.

Quick & Easy Lemon Drizzle Cake

Happy Baking!